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Thursday, August 27, 2015

Leg O' Lamb With Lemon And Rosemary

Ingredients

  • Servings: 8
  • 1 (6 pound) leg of lamb, at room temperature
  • 1/4 cup butter, softened
  • 6 cloves garlic, halved
  • 4 sprigs fresh rosemary, chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • 1 (1 ounce) package dry onion and mushroom soup mix

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs

  • preheat oven to 325 degrees f (165 degrees c).
  • spread butter generously over the lamb, and distribute garlic clove halves over the meat. sprinkle with rosemary and pepper. place the lamb on a rack inside a roasting pan.
  • roast the lamb in the preheated oven for 1 hour.
  • mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. a meat thermometer inserted into the thickest part of the lamb should read 120 degrees f/58 degrees c for medium-rare or 145 degrees f/68 degrees c for medium-well. allow the roast to stand for about 20 minutes before slicing.

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